Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cans white beans (cannellini or navy beans), drained and rinsed
- 4 cups chicken broth
- 1 cup frozen or fresh corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon oregano
- Salt and pepper to taste
- Juice of 1 lime
- Optional toppings: shredded cheese, cilantro, chopped avocado, and sour cream
Instructions
- Start by rinsing and trimming the chicken breasts or thighs, seasoning with a pinch of salt and pepper if desired.
- Place the chicken in the slow cooker along with chopped onion, minced garlic, white beans, corn, chicken broth, cumin, chili powder, oregano, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, remove the chicken and shred it using two forks.
- Return shredded chicken to the slow cooker, squeeze fresh lime juice over the chili, and stir to combine.
- Taste and adjust seasonings as needed before serving.
Notes
- If you prefer a spicier chili, add crushed red pepper flakes or hot sauce.
- Use fresh lime juice for added flavor at the end.
- For a thicker consistency, mash some beans or simmer uncovered for extra minutes.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg